DOI: 10.11118/978-80-7509-996-9-0171
JAK A ZDA FUNGUJÍ FUNKČNÍ POTRAVINY / HOW, AND IF AT ALL, PERFORM FUNCTIONAL FOODS
- Tomáš Komprda1
- 1 Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1, 613 00 Brno
A functional food is a food claimed to have, apart from its nutritive value, favourable effects on the consumer’s health and her/his physical or mental condition. Functional food should be produced from naturally present components and should be consumed as part of a regular diet. Its consumption should boost natural defence mechanisms, reduce risk of chronic diseases and/or delay the process of aging. Effective components of functional foods (nutraceuticals) may demonstrate antioxidant, anticarcinogenic, antiatherogenic or immunomodulatory effects when applied in sufficiently high concentrations in the in vitro/in vivo experiments. However, epidemiological studies do not confirm these effects due to (among other things) difficulties to reach the required concentrations in a human organism. High concentrations of some nutraceuticals may even harm the consumer’s health.
Keywords: nutraceutical, anticarcinogen, antioxidant, epigallokatechin gallate, resveratrol
pages: 171-174, online: 2024
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